Being A Chef Never Seems Like A

You Know, Running A Restaurant Is Something You Have To Be Working At Each And Every Day; It's Not A Foregone Conclusion That You're A Success.

Two Key Ingredients In Any Successful Chef: A Quick Learner And Someone With A Sharp Brain.

It's Learning Your Craft And Understanding What It Takes To Survive In This Industry. On The Back Of Exposure From Tv To Books To Rachel Ray To Martha Stewart, The Customer's Integrity Is Far Greater Than Every Before. As A Nation, Just Like The U.k., We Don't Complain Enough. The More We Complain In This Country The Better Our Restaurants Will Be.

I've Been In New York For 15 Months. Winning Two Stars In The Zagat Number One Best Newcomer Within Ten Months Of Opening In New York Has Taught Me A Big Lesson.

Bake Some Bread. Make A Focaccia Bread Or Bake A Whole Mill Loaf. Do Something Creative, And Then Put The Labor Of Love Into It In The Beginning. When You Take That Bread Out Of The Oven And You Eat It An Hour- And- A- Half, Two- Hours Later, You Start To Appreciate It More And Then You Eat Less Because You Worked So Hard To Make It, You Appreciate It In A Much Better Way.